Steamed cod with miso, ginger and jasmine rice

Ingredients

For 1 serving

• Cod160 g
• Jasmine rice70 g
• Miso2 teaspoons
• Ginger5 g
• Sake1 tablespoon
• Spring onions1
• Zucchini150 g
• Sesame oil2 teaspoons
• Rice vinegar1 teaspoon

Contains: soy, fish, sesame,

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 12 minutes until absorbed; leave to rest covered.
2. Meanwhile, bring a couple of centimetres of water to the boil in a pan that will hold a steamer basket. Wash the courgettes and cut them into sticks; peel the ginger and cut it into matchsticks; slice the spring onion.
3. Put the cod and courgettes in the basket, lay the ginger on the fish and sprinkle it with the sake.
4. Cover and steam for 10 minutes, until the cod is white, opaque and flakes easily.
5. Mix the miso with the rice vinegar, sesame oil and a spoonful of hot water until smooth.
6. Serve the fish and courgettes on the rice, drizzle with the sauce and finish with the spring onion.